Suzanne F

If the information in the article by Marc Cosnard des Closets is correct then Solé Graells is ripping people off, big-time. The starch that is derived from cassava is known as TAPIOCA. Yes, fish-eye pudding! And the "bubbles" in bubble tea. Maybe Solé Graells has formulated a version that is more easily soluble that standard tapioca flour. But that's all they're really talking about.

Reviving this because I happened to see it and thought about the zatar thread

The Lucky Gang of 40 rstarobi BklynEats Charles Smith Macrosan Yvonne Johnson + g. johnson Suzanne F +PDE Fat Guy Sandra Levine CathyL Double 0 and Mrs. 00 Tommy Toby Blondie KimWB StephanyB Helena Sarin + Alex ajay Damian + Ann Nina Wugmeister + her beau MHesse CooksQuest (Gary) + Diana Cakewalk (V) Laura Jason + Rachel Perlow Rosie + consort Matt Zito (V) jordyn Bara Sapir (Rosie) nervousnelli AlanLevine (SandraL) roryrabbitfield THE WAITLIST Mr. Daniel Rabbit Bernstein-Kerber jaybee which brings the total to 42, since no one has yet dropped out.

This now makes THE WAITLIST: 1. jordyn 2. Bara Sapir (Rosie) 3. nervousnelli 4. AlanLevine (SandraL) 5. roryrabbitfield 6. Mr. Daniel Rabbit Bernstein-Kerber 7. jaybee which brings the total to 42, since no one has yet dropped out.

When I read the review today, I was hoping that would be the restaurant! Suvir,

So, spicegirldc -- what did you finally do with the fish?????? I'm betting that it was none of the above, But what do I know?

Then again, you could pretend that you just caught it: fry some bacon and then use the drippings to sautee the fish after you've done the egg/cornmeal thing that Jaymes mentioned. "Everything tastes better with bacon." And some hash-brown potatoes and stewed tomatoes. Mmmmmmm.

Okay: I went into my library and found a similar recipe that makes 4 cups and is said to keep 4 to 5 days in the fridge. The proportions are a bit different: 3 ears of corn, 3 capsicums (red peppers, to those of us non-kiwis or similar ), parsley instead of cilantro, a couple of teaspoons of chopped garlic, and a quarter-cup each of olive oil and lemon juice. As you see, lots more oil and acid. That's part of the key, I think. I see no problem with using balsamic vinegar instead of the lemon juice here (or some of each to make up the 1/4 cup). And, as sladeums says, only add the cilantro at serving time. I would not add a tomato product, since it will change the look and taste drastically. And THAT's one of the ingredients most likely to go off, anyway. Hope this helps.

When I manage to get really beautiful fresh trout, I also usually just grill them (indoors, cast-iron grill pan). I try to keep the sides very simple, since the trout is the star: buttered, parslied steamed potatoes (the tinier the better) and creamed spinach. A squirt of lemon and/or a drizzle of "O" Blood Orange and Olive Oil on the fish. Perfectly simple, simply perfect.

THE HOPEFUL WAIT LIST: (listed by date/time of request) jordyn: 10/22, 12noon Bara Sapir (req'd by Rosie): 10/22, 7:19pm nervousnelli: 10/22, 7:43pm Alan Levine (req'd by Sandra Levine): 10/22, 8:07pm roryrabbitfield:10/27, 10:03pm Mr. Rabbit Bernstein-Kerber: 10/29, 12:15pm He's on the list. (Boy, do I hope EVERYONE gets to go!!!)

Looks as though that makes maybe a cup and a half, right? My first thought is, how do you have any left after the first time you serve it? It looks so great! Seriously, though: how much do you use at a time, and how long does it last now?

Thanks for writing, Charles. I second that.

Definitely lamb. Love the flavor of lamb best of any red meat! Spicing: oh dear, it varies so. Lots of sweet spices, such as cardamon, allspice, cinnamon and cumin (those are constants!), black pepper, a tiny hint of clove, maybe some ground fenugreek or dried methi, dried mint if I have any around. And a little salt. And for extra moisture (and flavor) -- Worcestershire (regular or "white wine" version, which actually works better here), or steak or A-1 sauce. (I guess it's okay to admit using those, since Maggi seems to have received the eGullet imprimatur. ) We used to eat it in the Middle Eastern restaurants on Atlantic Avenue in Brooklyn; but now we just have it at home: with lentil-and-rice pilaf and tzatziki.

I'm a little confused, because I know of 2 different kinds of zataar: one is green, and consists of wild marjoram, sesame seeds, and other herbs (Sahadi calls this one "Jordanian zataar"); the other is red and is made from ground sumac ("Syrian"). Are you talking about using sumac (red zataar) in desserts? Wow, great idea, since it adds that tart, almost-citrus-y tang! I add one or the other (or even both) to the ground lamb when I make kofta kebabs. And I sprinkle them -- seperately -- on lamb chops or chicken before grilling. I believe the "classic" ways to use zataar is to dip pita into yogurt or olive oil and then into zataar, or to sprinkle the green kind on the bread dough before baking.

Suvir, your wish is my command: The Lucky Gang of 35, as of 10/21, 9:16am: rstarobi BklynEats Charles Smith Macrosan Yvonne Johnson + g. johnson Suzanne F +PDE Fat Guy Sandra Levine CathyL Double 0 and Mrs. 00 Tommy Toby Blondie KimWB StephanyB Helena Sarin + Alex ajay Damian + Ann Nina Wugmeister + her beau MHesse CooksQuest (Gary) + Diana Cakewalk (V) Laura Jason + Rachel Perlow Rosie + consort Matt Zito (V) (V) indicates those who have requested vegetarian meals THE HOPEFUL WAIT LIST: (listed by date/time of request) jordyn: 10/22, 12noon Bara Sapir (req'd by Rosie): 10/22, 7:19pm nervousnelli: 10/22, 7:43pm Alan Levine (req'd by Sandra Levine): 10/22, 8:07pm roryrabbitfield:10/27, 10:03pm

Another smashing post, Rochelle. Ah, what happy memories you brought back! You really get to see all the different ways your classmates think. Market baskets are the most fun I had in school. (Of course, being the pushy broad that I am, I almost always designed the menu ) We had limited quantities of all the proteins, all the veg and fruits, and the dairy products; only things like staples, stocks, wines, aromatics, and dried herbs/spices were unlimited.

I combine different elements of what most people already posted, and I always get good eggs -- tender, slightly moist yolks, no green or grey tinge: put eggs in pot straight from fridge cover eggs with cold water place on burner; turn heat on to medium-high (depends on size of pot) let come to boil when water boils, turn off flame and cover pot (if I cooked on electric, I'd move pot off stove completely) let eggs sit in water anywhere from about 7 to 10 minutes (more if I forget about them ) pour water out of pot lightly tap each egg in pot to crack shell slightly place pot under cold-water tap run cold water over eggs until the eggs are cold (if I have ice, I add that and don't run the water as long) peel eggs as they still sit in the water; if not using eggs right away, put away unpeeled in closed container

Here's the piece about Mitchel London Steakhouse at Fairway that Florence Fabricant had in the Dining In/Out section on 10/23: Seems pretty clear to me on the time it's a steakhouse, and that they use tumblers. I guess details are not always remembered.

What a relief that this thread has returned to its original basis: What is a restaurant trying to "say" to us? Thank you, macrosan (and Basildog). Once again, FG has eloquently stated the problem. But it can be summed up in just one word: CONCEPT. Every restaurant should have a unified concept, out of which grows everything else: the menu content, the decor, the style and performance of service, EVERYTHING right down to the toilet paper. If the concept is not clear (to the people behind the place OR to the customers), or if not all elements contribute to it, forget it. As much as we may hate chain restaurants, the successful ones are successful because their concepts are clear to everyone. Even at different ends of the spectrum, McDonald's and Morton's of Chicago share a concept: We are a safe haven; you can count on us to offer you the identical experience no matter where you are. Many years ago, I worked at an Italian restaurant. The food was terrific, service good, prices reasonable, decor decent enough for what the place was. But there was one problem (at least to my mind): the basic concept was fuzzy: was this a bakery/deli-type restaurant, as it appeared to be at lunchtime (salad/sandwich/beverage display cases and all)? or a casual, family-welcoming neighborhood restaurant? or a trendy destination restaurant, as the all others in that restaurant group were at the time? No one seemed to know, neither internally (they kept making changes) nor externally (customers who expected a high-class experience were disappointed, as were others who expected a quick-cheap-and-totally-casual experience). It was a shame -- the place closed in about a year and a half, after having tried unsuccessfully to meld everything into several different concepts. Restaurants speak to us through their concepts. If they mumble, they may lose us. If they say something to us clearly, something that we want to hear, we will return.

Wow, thank you for that treatise. I hope someday we can have a bi-coastal Q-off between you and Col. Klink -- and whoever else is as knowledeable about this topic. My mouth waters at the thought.

We have a group of 5 that goes to Sunday matinees at The Pearl. Me, Paul, his older sister who does not like spicy, her friend who eats anything, and my 80+ year-old aunt who keeps kosher. We sometimes eat at La Palapa (Mexican); I like it a lot. We used to go to Miracle Grill, but they got snotty so I'm boycotting them. Yaffa's food is okay, but I have sanitation issues with them. Jules Bistro is okay, too, but I'm not sure if they're open for Sunday brunch. Actually, one of our most frequent brunch places is Teresa's -- Polish coffee shop. Delicious "blintzes" especially the spinach; very tasty soups; excellent babka. Three of Cups also has pretty good food, but the service is more East-Village-y. Finally: we've been meaning to try Dosaria, but haven't yet.

And counter tops! And a self-loading and self-emptying dishwasher.

Oh, shit, I'd better get a more inclusive calendar for next year.

In two words, probably not. I'm not so sure. Yvonne -- without wishing to sound "exclusionary" (as in eGulleteers v. the rest of the world), I still maintain that the majority of people who eat at BS do not come from regions where real Q is available, and/or have never made the trek to Pearson's, and/or ONLY know from Hog Pit (which, forgive me, is meat cooked in spicy sauce; it is NOT smoke-cooked). Macrosan -- If so, then there is no hope for BS: have a look at NYC Department of Buildings, Health Department, and Fire Department regulations, among others. And remember the trouble that Pearson's has had even with its industrially-zoned neighbors. I'd bet that you and Robert are right about the people minding the pit being the hangup. It is not true that people of one ethnic group cannot learn to cook the foods of another; but it takes a long time and lots of supervision by someone who DOES know. As far as I can figure, the cooks' training at BS is second- or third-hand: the real pitmaster "taught" the chef and his next-in-line, and they taught the staff. (Training in restaurants is very similar to a game of "Telephone;" by the time the nth cook has been "trained," what s/he does is almost nothing like the original, intended method.) Yes, Steve, thanks for a good laugh this morning. Block that metaphor!! And I also disagree that DM's places "water down" their themes; how can one water down a hamburger or chunk of tuna (USC)? Tabla is not watered-down Indian, so much as re-invented. Robert, sorry to nit-pick, but isn't Craft Tom Collicchio without Danny Meyer?One last thing: this is in the 9/23/02 issue of Nation's Restaurant News:

In two words, probably not. Thanks for the update. We ate there a few months after it opened. We had the sampler plate, and the smoked chicken. The sampler was fair to good: the sausage was spicy and tasty, but with an almost impenetrably tough casing; the brisket was a bit on the tough side with not much smoke; the ribs (I forget which style) were okay; the pulled pork was tender but again, not smoky enough. The chicken was excellent: moist, full of both chicken AND smoke flavor. The potato salad was a classic, one of the best I've ever had. And the white bread from Amy's was perfect for wiping grease off fingers. I just hope that the service has improved. At the time we were there, it was totally clueless -- highly un-Danny-Meyerish.